Roe
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Roe, (
The roe of marine animals, such as the roe of
Roe from a sturgeon or sometimes other fish such as flathead grey mullet, is the raw base product from which caviar is made.
The term soft roe or white roe denotes fish milt, not fish eggs.
By country
Africa
South Africa
People in KwaZulu-Natal consume fish roe in the form of slightly sour curry or battered and deep fried.
Americas
Brazil
In southern Brazil, in particular in the litoral parts of the state of Santa Catarina (from Azorean colonization), mullet roesacks are consumed deep-fried or pan-seared by the locals.
Canada
Roe is extracted from sturgeon, salmon, sea urchins, etc.[a] Herring roe sacs are also extracted mainly for export to Japan (as kazunoko q.v.).[3][4] But spawned herring roe was also traditional foodstuff for indigenous people of British Columbia.[5]
The collection and consumption of herring roe is actually a long-standing native practice for the Indigenous people of the (Northern and Middle[5]) Pacific coast. Traditional methods involves harvesting the naturally occurring "spawn-on-kelp" (Haida: k'aaw[6] or eggs laid on purposefully submerged hemlock[5] branches. Nowadays "spawn on kelp" is commercially produced, mostly bound for Japan.[b][4] ( )
Roe from the cisco is harvested from the Great Lakes, primarily for overseas markets.
In the province of New Brunswick, roe (caviare) of the Atlantic sturgeon is harvested from the Saint John river.[citation needed] Whereas in coastal British Columbia, Fraser River white sturgeon are sustainably farmed to produce caviar.[7]
Chile
In Chile, sea urchin roe is a traditional food known as an "erizo de mar". Chile is one of many countries that exports sea urchins to Japan in order to fulfill Japanese demand.
Dominican Republic
In Dominican Republic, dried and smoked herring roe ("huevas de arenque") is eaten. Unlike in some countries, it's generally cooked before consumption.
Peru
In Peru, roe is served in many seafood restaurants sauteed, breaded and pan fried, and sometimes accompanied by a side of fresh onion salad. It is called Huevera Frita. Cojinova (Seriolella violacea) yields the best roe for this dish. Despite the fact that many people like it, it is hardly considered a delicacy. Upscale restaurants are not expected to offer it, but street vendors and smaller restaurants will make their first daily sales of it before they run out. Cojinova itself (considered a medium quality fish) is caught for its fish meal, not for its roe, which is considered a chance product. Sea urchin roe is considered a delicacy and it is used (at customer request) to add strength to ceviche.
United States
In the United States, several kinds of roe are produced:
Herring roe harvested in Alaska are mostly shipped to Japan[3](cf. kazunoko under #Japan). The indigenous people (Tlingit) of the Sitka Sound had traditionally collected and eaten herring roe.[8][9] (cf. also #Canada)
Asia
Cambodia
In Cambodia roe (Khmer: ពងត្រី, pông trei) are fermented and usually eaten with steamed eggs, omelettes and other hen or duck egg dishes.[10]
China
In many regions in China, crab and urchin roes are eaten as a delicacy. Crab roe are often used as topping in dishes such as "crab roe tofu" (蟹粉豆腐).
India, Pakistan and Bangladesh
Among the populace of eastern India, roe that has been deeply roasted over an open fire is a delicacy. In this region, the roe of
Roe from the ilish fish is considered a delicacy in Bangladesh. The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion and pepper, or curry of roe can also be found.
All along the
In
All along the
Indonesia
Pepes telur ikan is a dish of steamed or fried spiced roe wrapped in banana leaf. roe or locals called ikan bader.
In Kendal, telur ikan mimi has become a Ramadan dish.[12] It is made from horseshoe crab roe with grated coconut.
Iran
In the
Besides the much sought-after
is less common and barbel roe is also occasionally used.Israel
Several sections of the
Ikra is served as a starter dish, to be eaten with
In
For most observant Orthodox Jewish consumers who keep kosher, roe or caviar must be processed under kosher supervision as well. The only exception to this rule is red roe, thanks to a widely accepted responsa by the Bais Yosef.[13]
Japan
Various roe types are used in Japanese cuisine, including the following which are used raw in sushi:
- Ebiko - Shrimp roe.[14]
- loan word from the Russian, "икра" (roe, in this context caviar)
- Sujiko (すじこ/筋子) - Salmon roe sac whole pieces. Sujiko is darker (red to dark-red), also sweeter in taste.
- Kazunoko (数の子/鯑) - herring roe sac, yellow or pinkish, having a firm, rubbery texture and appearance, now usually brined. ( ).
- of Japan.
- Kuchiko or konoko - sea cucumber roe. Often dried.[16]
- Masago (真砂子)- Capelin roe, similar to Tobiko, but smaller.
- Tarako (たらこ/鱈子) - Salted Alaska pollockroe, sometimes grilled.
- Mentaiko (明太子) - Alaska pollock roe sac, cured and spiced with red pepper. Mentaiko is usually pink to dark red.
- Tobiko (飛び子) - Flying fish roe, very crunchy, reddish orange in color.
- Uni (うに/雲丹) - Sea urchin roe, used in sushi, also preserved uni (packed in jars). Orange to pale yellow. The ichigoni soup is a northern specialty (also available canned).[17]
Korea
All kinds of fish roe are widely eaten in
Albap is a bibimbap made with roe.
Lebanon
Sea urchin roe, or toutia توتية as it is known locally, is eaten directly from the sea urchin shell fresh using a small spoon. Some people add a twist of lemon juice to the roe and eat it in Lebanese flat bread.
Malaysia
Particularly in Sarawak, Malaysia, Toli Shad fish roe is a popular delicacy among locals and tourists. The roe is usually found in the street market in Sarawak's capital city of Kuching. The roe can be sold for up to US$19 per 100 grams and is considered expensive among locals, but the price can reach up to US$30 in other states of Malaysia.
The roe is usually salted before sale but fresh roe is also available. The salted roe is usually pan fried or steamed and eaten with steamed rice. The fish itself is also usually salted and served along with the roe.
Oceania
New Zealand
The Māori people and other New Zealanders eat sea urchin roe, called "kina".[18] Kina is sold in fish shops, supermarkets, and alongside the road. Most commercial kina is imported from the Chatham Islands.
Europe
All around the Mediterranean,
; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).Denmark
The most commonly eaten roe in Denmark is cod roe, usually sold canned with added water, starch, oil, salt, and tomato puree and then boiled and preserved. It is served sliced, either as is or slightly roasted in a pan, on top of rye bread, sometimes topped with remoulade and/or lemon. An everyday food item on many Danish lunch tables.
France
Sea urchin roe (oursin in French) is eaten directly from the sea and in restaurants, where it is served both by itself and in seafood platters, usually spooned from the shell of the animal. Crab, shrimp and prawn roe still attached to those animals is also considered a delicacy.
Finland
Greece
consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip.Italy
Norway
Norwegian
Portugal
Codfish roe and sardine roe are sold in olive oil. The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar). In the South of Portugal, the "ouriço do mar" (sea urchin) is highly appreciated. In the Sines area (Alentejo), a layer of dried pine needles is placed on the ground and, on top of it, a layer of sea urchins. This layer is topped with a second layer of dried pine needles. The pile is set on fire. The roe is removed from the cooked sea urchins and eaten. Sea urchin is not consumed in May, June, July, and August.
Romania
Fish roe is very popular in Romania as a starter (like
Russia and ex-USSR countries
In Russian, all types of fish roe are called ikra (икра), and there is no linguistic distinction between the English words "roe" and "caviar". Also, Russians tend to translate any "ikra" as "caviar", thus creating the impression of availability of sturgeon roe.
Sturgeon roe, called chyornaya ikra (чёрная икра, "black caviar") is most prized. It is followed in prestige by salmon roe called krasnaya ikra (красная икра, "red caviar"), which is less expensive, but still considered a delicacy. Both types of roe are usually served lightly salted on buttered wheat bread, or as an accompaniment for blini, or used as an ingredient in various haute cuisine and festive dishes. The butter on bread may soften the taste of large pellets of black or red roe this way, by making it more dull, and the bread should be soft and fresh rather than soggy, crisp or bun-like dense.
More common roes, such as cod, Alaska pollock, and herring ones are everyday dishes, combining richness in protein with low price. Salted cod or pollock roe on buttered bread is common breakfast fare and herring roe is often eaten smoked or fried. The roe of freshwater fish is also popular but the commercial availability is lower. Soft roe of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish.
- For those "everyday" roes, the buttered bread makes sense, since the canned roe is more salty than caviar sturgeon roe.
- Capelin roe mixed with cream is sold in convenience stores of Russia as a more gentle-tasting variant of aforementioned canned roe spreads.
Roe found in dried
Spain
Cod and hake roe is commonly consumed throughout Spain in many different forms: sautéed, grilled, fried, marinated, pickled, boiled, with mayonnaise, or in salad. Tuna and ling dry brined roe is traditional in Andalusia and the Mediterranean coasts since antiquity. In all of the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Roe from the Mediterranean grey mullet, Mugil cephalus, is a sustainable roe resembling sturgeon roe that is marketed from Spain to countries around the world.[19]
Sweden
Smoked and salted cod roe paste known as smörgåskaviar is commonly served as sandwich topping in Sweden.
Lightly salted roe of the vendace is called Löjrom in Swedish. It is naturally orange in colour. The most sought after type is Kalix Löjrom from Kalix in the northern Baltic sea.
Most Löjrom consumed in Sweden is however imported frozen from North America.
Stenbitsrom, the roe of
There is also a trend to use more Laxrom (salmon roe), which is a natural orange colour, with a large diameter.
United Kingdom
Though not popular, herring roe is sold within many British supermarkets. Battered cod roe can also be bought from many fish and chip shops. Various tinned roes are on sale in supermarkets e.g. soft cod roes, pressed cod roes and herring roes.
See also
- Egg as food
- Fish reproduction
- Smoked egg
Explanatory notes
References
- ^ Roe of Marine Animals Is Best Natural Source of Omega-3 Archived 2016-03-08 at the Wayback Machine Science Daily, 11 December 2009.
- ^ Roe, fish, mixed, raw Archived 2019-09-01 at the Wayback Machine, Self Nutrition Data, accessed 2019.09.01
- ^ ISBN 9781646423439.
- ^ a b Hourston, A. S.; Haegele, C. W. (1980), Herring on Canada's Pacific Coast (PDF), Department of Fisheries and Oceans, pp. 6–8
- ^ ISBN 0774805331.
- ISBN 1-55039-144-5
- ^ Rockel, Nick (11 February 2015). "B.C. caviar farmer takes over where Russia left off - The Globe and Mail". The Globe and Mail. Archived from the original on 18 July 2017. Retrieved 11 September 2017.
- ^ Mackovjak (2022), p. 166.
- ISBN 0295800402
- ISBN 978-9-748-77885-3.
- ^ "Resep Pepes Telur Ikan yang Cocok untuk Menu Diet". kumparan.com (in Indonesian). 9 November 2021. Archived from the original on 29 June 2023. Retrieved 14 August 2022.
- ^ Rasyid, Shani (5 April 2022). "Mencicipi Telur Mimi, Sajian Berbuka Puasa yang Unik Khas Kendal". merdeka.com (in Indonesian). Archived from the original on 14 August 2022. Retrieved 14 August 2022.
- ^ "CRC Kosher Articles:On Kosher Fish - FAQ". www.crcweb.org. Archived from the original on 12 August 2017. Retrieved 21 August 2017.
- ISBN 9780760759332.
- ISBN 0307484394
- ISBN 9784770030221.
- ^ Yokota, Yukio. "Fishery and consumption of the sea urchin in Japan". In Bijl, Paul de (ed.).
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(help) - ^ "2. Sea urchins - Starfish, sea urchins and other echinoderms - Te Ara Encyclopedia of New Zealand". Archived from the original on 2008-10-15. Retrieved 2009-07-05.
- ^ Mujjo’l Caviar Archived 2020-01-03 at the Wayback Machine, mujjolcaviar.com, about-us, accessed January 1, 2020